Easy carrot soup with coriander, burrata and almonds

Total time 30 mins
5 mins preparation time
25 mins cooking time

A delicious, creamy carrot and coriander soup recipe that’s ready in just 30 minutes. The burrata and almond topping add a touch of luxury, making it ideal as a starter for a dinner party. Suitable for vegetarians.

Ingredients

2 portion(s)
400 g
carrots
30 g
butter
1 
clove garlic
 ½ tsp
coriander seeds
 ½ tsp
chili flakes
600 ml
vegetable stock

To serve

100 g
burrata
2 tbsp
flaked almond
Fresh parsley
1 tsp
olive oil
Freshly ground pepper
Nutritional facts (per portion): 1895 kJ  /  453 kcal
37.4 g Fat
13.3 g Protein
16.6 g Carbohydrates

Preparation

Step 1

In a saucepan, sweat the sliced ​​carrots in butter with chopped garlic and spices. After 5 minutes, pour the stock  over it, season it with Kikkoman Naturally Brewed Soy Sauce and cook it for 20 minutes.

Step 2

Blend the soup until smooth and sprinkle with fresh parsley.

Step 3

Toast the almonds in a dry frying pan.

Step 4

Serve the soup with burrata, sprinkle over almonds, pepper and parsley and drizzle with olive oil.

Recipe-ID: 1039

Recipe as PDF

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In a saucepan, sweat the sliced ​​carrots in butter with chopped garlic and spices. After 5 minutes, pour the stock  over it, season it with Kikkoman Naturally Brewed Soy Sauce and cook it for 20 minutes.

Blend the soup until smooth and sprinkle with fresh parsley.

Toast the almonds in a dry frying pan.

Serve the soup with burrata, sprinkle over almonds, pepper and parsley and drizzle with olive oil.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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